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The difficulty facing the food industry in the future is sustainability, a topic that has received a lot of attention in recent years. The recovery, recycling, and valuing of food by-products is one of the many methods suggested to encourage the development of a sustainable food system. The most abundant sources of bioactive chemicals and byproducts that can be used to create new functional ingredients for foods are found in fruits and vegetables. In this paper, the possibility of using by-products of wine industr...